Cookies Tips

Read these 48 Cookies Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Dessert tips and hundreds of other topics.

Cookies Tips
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Want to make chocolate chip cookies, but are out of chocolate chips? Get creative and raid the pantry. Some tasty alternatives that will usually work well mixed into any chocolate chip cookie recipe include: raisins, dates, chopped semisweet, bittersweet, or milk chocolate, coconut, nuts, chopped candy bars, toffee bits and dried fruits.

When baking cookies, remove them as soon as possible from the baking sheet. If you leave them on too long, they will continue to bake and may stick to the sheet. If they do stick, return them to the oven to warm them for a few minutes and they will come off more easily.

When you store cookies, be sure to store soft and crisp cookies in different air tight containers. If they are stored together, the crunchy cookies will absorb moisture from the soft cookies and become soft.

Mix 1/4 cup sugar, salt, butter, water and vanilla; beat well. Add flour, chocolate chips and nuts and mix well. Shape into 1" balls and place on cookie sheets. Bake 325 degrees 15-20 minutes or until set and very light golden. Cookies should not brown much. Cool completely. Dip cooled cookies in orange juice and roll in sugar. Let dry so the juice and sugar form a crisp shell.

Freeze drop cookies before baking and store in heavy zipper freezer bags. Then pop however many you want to eat in the oven when you want them. Just think of it, you'll always have hot cookies on hand!

If you like your no bake cereal cookies to be softer, just reduce the amount of cereal by about 1/5. You can also just pour the finished cookie mixture into a pan instead of dropping to make individual cookies.

Intensify the flavor of many rolled cookie recipes. Instead of dusting a surface with flour before rolling the cookie dough, use powdered sugar. This will add an extra sweetness to your recipe, and the cookies will be more tender too.

Melt butter over low heat in heavy saucepan. Remove from heat and add egg, sugar and dates. Mix thoroughly. Return to heat and cook, stirring frequently, until the ingredients are all melted together. Add vanilla and cereal. Drop by spoonfuls into powdered sugar and shape into balls.

These wonderful, tender cookies are classic, traditional Christmas fare. Look in the baking section of your supermarket for new decorating products. Edible glitter, wonderful colors of decorator icing, and different sprinkles will let you make your Christmas roll out cookies spectacular. By the way, paste food coloring comes in more vibrant colors than the typical liquid coloring.

Combine all ingredients in large bowl and beat until well mixed. Cover and chill dough until firm, about 2-3 hours.

Roll out dough, 1/2 at a time, on a well-floured surface, with stockinet covered rolling pin, to a 1/4" thickness. Cut with shaped cutters. Bake on ungreased cookie sheet at 400 degrees for 6-10 minutes until very lightly brown.

Want to send cookies to your college student or grandchild? Bar, drop and fruit cookies are the best candidates for shipping. Use a sturdy container and cushion the layers of cookies so they don't crumble in transit. For maximum freshness, bag 4-6 cookies in individual zipper bags. Use paper towels or tissue paper to cushion the cookies, and put the heaviest cookies on the bottom.

Mix sugar, butter, salt, cocoa and milk in heavy saucepan. Bring to a boil over medium heat and boil and stir for 1 minute. Remove from heat. Add peanut butter and vanilla and mix well. Stir in oatmeal. Let cool for a few minutes. Then drop by spoonfuls onto waxed paper and allow to set before storing. You may need to reshape the cookies with your fingers as they cool.

These traditional cookies are found in nearly every ethnic celebration. They are also known as sand cookies, butternut cookies, and wedding cakes. Try forming some of the dough around unwrapped chocolate kisses, maraschino cherries, or nuts to form a surprise center.

Cream butter with sugar until well blended. Beat in vanilla, then add flour and salt. Mix well. Add nuts, if using. Chill several hours in refrigerator. Form 1" balls and bake on ungreased cookie sheet at 400 degrees for 8-12 minutes. Cookies should not brown, but be light golden on bottom. Immediately drop into powdered sugar, roll, and place on rack to cool. When the cookies are cool, roll again in powdered sugar to coat.

These cookies taste like so much more than the sum of the ingredients. Something about the oats and powdered sugar combination make them mouth-wateringly tender and crispy. Make a few batches and store them in your fridge to whip out for last-minute guests.

Cream butter and sugar and add vanilla. Stir in flour and oats. Shape dough into 2 rolls, each 1-1/2" in diameter. Wrap well in waxed paper, twisting the ends to seal. Chill well. When ready to bake, cut dough into 1/4" slices and place on ungreased cookie sheets. Top each with a chocolate star. Bake at 350 degrees for 10-12 minutes or until light golden brown. Remove to racks to cool.

If your cookies have become hard and crunchy, place them in an airtight container. Then put an apple wedge or slice of bread on some waxed paper on top of cookies for a day or so. They will become soft again.

Next time you make a batch of chocolate chip cookies, double the recipe and bake half. After making the dough, form the extra into balls and freeze on a cookie sheet. When they are frozen solid, toss into a plastic zipper container and store in the freezer. When you are in the mood for a cookie or two, pop them out of the freezer, thaw for 30 minutes and then bake! Yum!

In large bowl, combine all ingredients except mint wafers, and beat at low speed until dough forms. Chill dough at least 2 hours.

Form about two teaspoons of dough around each chocolate mint wafer, making sure to cover the candy completely. Smooth edges and bake on ungreased cookie sheets at 375 degrees for 9 to 12 minutes, until light golden brown. Remove from cookie sheet immediately. You can glaze these with some melted chocolate, or top them with a walnut or pecan half before baking, if you like.

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